In Progress: Mastering Super Malty Chewy Bagels

Instructions

• 1The oven will proof your dough, so using a bowl that fits comfortably inside with enough room for the dough to rise is key!
• 2Gathering equipment, tools and measuring all of your ingredients ahead of time will make this process seamless from start to finish. The long mixing time here activates the gluten that will give these bagels their signature chewiness. Scraping down the bowl is essential to prevent flour lumps from forming so you have a smooth, homogenous dough.
• 3During this short proofing stage, the dough will begin to ferment. This develops flavor and will make the dough easier to portion.
• 4Frankie says what? A 20-minute nap, covered on your counter, lets the gluten in the dough relax. This helps to prevent tearing when you shape the bagels later on.
• 5We're getting ready to bake! You're making enough that you'll need two baking trays. Leave the first rack in position 8. Adding a second rack makes it easier to bake both trays at once.
• 6Proofing the bagels in the oven after shaping will further develop flavor and make the bagels larger.
• 7The bagels will need to take a dip in the malty soda water while the oven is preheating.
• 8Boiling bagels in malted soda water enhances flavor, texture and color. The malt gives the bagels their distinctive flavor and contributes to the final chewiness. The baking soda helps to increase the Maillard reaction on the surface of the dough, helping these bagels to reach golden-brown perfection when baked.
• 9Topping the bagels while they’re still wet will help all the flavorings adhere. Dipping your bagels in shallow bowls filled with toppings, instead of simply sprinkling, gives you max coverage and flavor!
• 10The total bake time is divided in half because you'll need to rotate the trays for even baking and beautiful golden-brown bagels.
• 11Rotating the trays halfway through baking—moving the top tray to the bottom and swinging the backs of the trays to the front—ensures even baking and a beautiful golden-brown crust all the way around.
• 12These bagels can be enjoyed warm, right from the oven! (Use caution when removing them and slicing.) Let any leftover bagels cool completely before storing to prevent condensation inside the storage container.
• 13Explore the bread universe and more gluten-y bread-y goodness at chefsteps.com